Mixologist at PDT, New York, NY

Mixologist at PDT, New York, NYMixologist at PDT, New York, NY

Food & Wine

March 26, 2015

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[MUSIC] Hi Sissy Vigors here, along with food and wine
in royal, Caribbean International, I've been talking to food artisans
all over the country to learn more about their craft
And to get tips on the art of preparation. We're
here with cocktail expert Jim Meehan of PDT in Manhattan
to ask how he makes his signature culinary cocktails. [MUSIC]
Right now we're at PDT in the East Village in
New York City. I'm constantly walking through life tasting things,
seeing things, and getting inspiration. Everything from television shows to
dishes in a restaurant. And I use that same sort
of inspiration with my cocktails. The cocktail bar has a
reputation for being a little stiff. So, I think that
bringing a little humor and bringing a big experience kind
of down to earth, is something that's important and integral
to our business plan. We'll take a classic recipe, and
you can kind of like Mr Potato Head, you can
play around with that. We have a A drink using
Christina Tosey's cereal milk from Momofuku. So we're calling it
the cereal milk punch and it's a variation on classic
New Orleans milk punch, a great punch drink using her
cereal milk. Every drink on our menu has a different
inspiration. We're serving more than just drinks. We're providing people
with an outlet to have a good time, to relax,
to To connect with each other and I think entertainment
is central to that. There's something amazing about making something
for someone and putting it in front of them and
getting to watch them enjoy it. It's deeply gratifying

[MUSIC] Hi Sissy Vigors here, along with food and wine
in royal, Caribbean International, I've been talking to food artisans
all over the country to learn more about their craft
And to get tips on the art of preparation. We're
here with cocktail expert Jim Meehan of PDT in Manhattan
to ask how he makes his signature culinary cocktails. [MUSIC]
Right now we're at PDT in the East Village in
New York City. I'm constantly walking through life tasting things,
seeing things, and getting inspiration. Everything from television shows to
dishes in a restaurant. And I use that same sort
of inspiration with my cocktails. The cocktail bar has a
reputation for being a little stiff. So, I think that
bringing a little humor and bringing a big experience kind
of down to earth, is something that's important and integral
to our business plan. We'll take a classic recipe, and
you can kind of like Mr Potato Head, you can
play around with that. We have a A drink using
Christina Tosey's cereal milk from Momofuku. So we're calling it
the cereal milk punch and it's a variation on classic
New Orleans milk punch, a great punch drink using her
cereal milk. Every drink on our menu has a different
inspiration. We're serving more than just drinks. We're providing people
with an outlet to have a good time, to relax,
to To connect with each other and I think entertainment
is central to that. There's something amazing about making something
for someone and putting it in front of them and
getting to watch them enjoy it. It's deeply gratifying